Easter Egg Cookies

Happy Easter Everyone!IMG_4285As you can see I have been having a marvelous time today coloring beautiful Easter eggs with my boyfriend and his family. (I can only take credit for the polka dot egg…I know, I know, my craft skills are not particularly Pinterest-worthy).

BUT I can bake cookies!



Aren’t they cute?



Let’s get a little closer shall we?


The inspiration from the recipe is from Marla Meridith over at Family Fresh Cooking. Her recipe is gluten-free, but I decided to make mine with all-purpose flour. I also chilled the dough for a couple of hours before baking. These cookies are dense and filled with chocolate and so adorably perfect for your Easter weekend!


Easter Egg Cookies (inspired by a recipe from Family Fresh Cooking)

makes about 20 cookies


  • 1 2/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 package Cadbury Mini Eggs


  1. Mix together flour, cocoa, baking powder and salt in a bowl.
  2. In another bowl, beat butter and sugar with an electric mixer for 2-3 minutes. Add eggs one at a time and the vanilla extract and continue blending. Beat ingredients until light and fluffy.
  3. Slowly add the dry ingredients to the bowl of butter, sugar, eggs, and vanilla until mixed together. Gather the dough into a ball, cover in Saran wrap, and chill dough in the refrigerator for at least an hour.
  4. Preheat the oven to 350 degrees Fahrenheit. Take a spoon-full of chilled dough and roll in into a ball. Press dough onto a baking sheet. Leave a few inches between balls of cookie dough. Bake cookies in the oven for 10 minutes.
  5. As soon as you remove cookies from the oven, press 2-4 Cadbury Mini Eggs (depending on how many will fit) in the center of the freshly baked cookies. Allow the cookies to cool before removing them from the baking sheet.

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